Spring Vegetable and Flank Steak Stir Fry
Incorporate seasonal ingredients like carrots, peas, and asparagus into this super quick Vegetable and Flank Steak Stir Fry. A perfect protein and veggie-packed recipe to whip up for your next meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 2 tablespoons high heat oil of your choice light olive oil, canola oil, or other high heat oil
- 2 cloves garlic, grated
- 2 tablespoon fresh ginger, grated
- 1/2 cup green onions, chopped, plus more to garnish
- 1/2 pound flank steak, cut in half and thinly sliced against the grain
- 1/2 bunch asparagus, trimmed and cut into 1 1/2 inch pieces
- 2 small carrots, thinly sliced into coins (about 1 cup)
- 2 cups snap peas or snow peas, cut diagonal in half
- 4 ounces shiitakecrimini or oyster mushrooms (about 2 cups)
- 1/4 cup soy sauce (or tamari if gluten-free)
- 1 tablespoon rice vinegar, plus another tablespoon reserved for the end
- 1 1/2 teaspoons black pepper
- 1 tablespoon sesame seeds, to garnish
- 1 teaspoon sesame oil
- 2 cups cooked grains or noodles of choice (brown rice, quinoa, rice noodles, etc)
Season thinly sliced steak with salt and let sit for up to 1 hour before cooking to bring moisture to surface of the meat. Dab dry with a paper towel.* Meanwhile, prepare all other ingredients, have your oils and sauces out, and have your grain or noodles cooked, as the stir fry cooks very quickly.
When everything is prepped, heat a large skillet or wok to high heat. Ensure it is piping hot before adding oil.
Once hot, add oil, garlic, ginger, and green onions into the pan and stir fry until fragrant, about 2 minutes.
Add steak into hot skillet and cook until it is just lightly browned on most sides, about 1-2 minutes.
Add vegetables into the same skillet and cook for 2 minutes. Add in soy sauce and rice vinegar and cook for 3 more minutes until slightly reduced.
Sprinkle with extra green onions, black pepper, and sesame seeds. Drizzle another tablespoon of rice vinegar** and a teaspoon of sesame oil over the top. Serve over hot cooked grain or noodles of choice, if desired.
*This technique allows the water to be drawn out of the meat and concentrate the flavor more. If you are running short on time, simply salt the meat before adding into your hot skillet.
** The acidity of the rice vinegar helps to bring out the flavor without adding extra salt. If you still are finding it needs to be seasoned more, salt to taste.